喷雾干燥工艺对枸杞微囊粉制备的影响

The Efection of Spray Drying Technology to Preparation of Wolfberry Microencapsulated Powder

研究了在以蔗糖酯和CMC-Na为乳化稳定剂,以10%阿拉伯胶和35%低聚麦芽糖作为复合壁材的条件下,进风温度、进料速度和料液浓度对枸杞乳液喷雾干燥微囊化工艺的影响,通过正交试验及方差分析,最终确定在进风温度160℃、进料速度12r/min和料液浓度40%时,产品色素含量为0.077mg/g。

This article is studied under conditions of emulsion stabilizers is sucrose esters and CMC-Na, and composite wall material is 10%gum arabic and 35%maltooligosugars,Inlet air temperature,feed rate and feed concentration,inlet air temperature,feed rate and feed concentration effects on the the wolfberry emulsion spray drying process,By orthogonal test and variance analysis,Ultimately determine in the inlet air temperature of 160 ℃,feed speed of 12r/min and feed concentration of 40%,the pigment content of product is 0.077mg/g.